Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ANDREW.GROGAN1

Pages: [1] 2 3 ... 5
1
All Grain Brewing / Re: Adjusting IBU's
« on: May 18, 2016, 09:09:47 AM »
You could use iso extract to adjust it

But if he has less volume at a lower OG is he not more bitter already?

I suppose you could boil some DME and add the right volume/amount to bring the OG and volume back up, but that seems like a PITA.


Sorry...I should have worded this better.  I am not looking to adjust the IBU's to get to a certain point.  I just want to know what the actual IBU's are now with the changed volume/OG.

I am happy with what it is but I am guessing with coming up short with my OG and volume they are not 49.9 like my program calculated.  Just want to know what the new number would be.

2
All Grain Brewing / Adjusting IBU's
« on: May 18, 2016, 08:58:07 AM »
Is it necessary to adjust the IBU's on my recipe if I undershoot the OG or fermenter volume?   

As best I can tell the IBU calculation in independent of OG but not volume.

If my original recipe gave me the following....

Batch size: 5.5 gallons
Target OG: 1.063
IBU's: 49.9

But I ended up at.....

Batch size: 5 gallons
Target OG: 1.052
IBU's: ?

3
All Grain Brewing / Re: German Hefe Step Mash
« on: April 21, 2016, 06:43:09 AM »
After reading all this and all the attached article, I think I am going to try a a 2 step mash.  Going to do a 20 minute protein rest at 122 degrees and then a single Sacch rest.  What temp would be best for the Sacch rest?  I am thinking around 152 degrees.

I would then finish with a mash out at 170.

I hope this makes sense.  Step mashing is new to me and I may not be thinking through all this correctly.


A 20 min. rest at 122 is usually not a very good idea for the head and body of the beer.



Alright...you have talked me out of anything but a single infusion.  I will do one at 152.  I trust your knowledge.  Maybe next time around I will play with a step or decoction and see if it yields a result I like better.

Go ahead and do a step mash if that's what you want to do.  Just don't do a 122 rest.  These days, most people who want to do a protein rest do a very brief rest at 131.  You could also go for beta and alpha rests at say 145 and 158.

How mindful do I need to be of my quart/grain ratio in a step mash?  If I enter what you suggested into a step calculator, my last step at 158 is 1.71.  Higher then a normal single infusion but that should be okay right?

4
All Grain Brewing / Re: German Hefe Step Mash
« on: April 20, 2016, 01:21:15 PM »
After reading all this and all the attached article, I think I am going to try a a 2 step mash.  Going to do a 20 minute protein rest at 122 degrees and then a single Sacch rest.  What temp would be best for the Sacch rest?  I am thinking around 152 degrees.

I would then finish with a mash out at 170.

I hope this makes sense.  Step mashing is new to me and I may not be thinking through all this correctly.


A 20 min. rest at 122 is usually not a very good idea for the head and body of the beer.



Alright...you have talked me out of anything but a single infusion.  I will do one at 152.  I trust your knowledge.  Maybe next time around I will play with a step or decoction and see if it yields a result I like better.

5
All Grain Brewing / Re: German Hefe Step Mash
« on: April 20, 2016, 11:40:06 AM »
After reading all this and all the attached article, I think I am going to try a a 2 step mash.  Going to do a 20 minute protein rest at 122 degrees and then a single Sacch rest.  What temp would be best for the Sacch rest?  I am thinking around 152 degrees.

I would then finish with a mash out at 170.

I hope this makes sense.  Step mashing is new to me and I may not be thinking through all this correctly. 

6
All Grain Brewing / Re: German Hefe Step Mash
« on: April 19, 2016, 08:38:58 AM »

Melanoidins are colors, not flavors.  You can't taste them.

I find that the "accomplished brewers" who swear by decoction have almost never done a blind tasting between the same beers decocted and not.

So would you recommend single infusion of steps without decoction?

7
All Grain Brewing / Re: German Hefe Step Mash
« on: April 19, 2016, 08:00:44 AM »
Starting grain temp 65ish it looks like this

          Qt : lbs
110F - 1.1:1
133F - 1.48:1
152F - 2:1
M/O  - 2.8:1

So yo start with 1.1:1 then add additional water at whatever temp gets you to you next step?  In this case, .48 quarts for every pound to get it to 133.  Then roughly another half quart at the right temp to get it to 152?  I am missing something with the steps and decoction.

Sorry to sound like a dummy but the step mash process/decoction is a little confusing to me.

8
All Grain Brewing / Re: German Hefe Step Mash
« on: April 18, 2016, 05:37:39 PM »
Would you guys use a Speise for carbonation?  The recipe I am looking at recommends it.  From what I am reading, this is pretty normal for a hefe.

9
All Grain Brewing / Re: German Hefe Step Mash
« on: April 18, 2016, 05:30:53 PM »

My mash schedule for wheat beers looks like this:
110F 10 mins
133F 30 mins
pull 1/3 for decoction - 10min rest at 150F then boil 15mins meet at the end of the 30 min rest above
152F for 30 mins
Mash Out


What is your grain to water ratio at each step? 

10
All Grain Brewing / German Hefe Step Mash
« on: April 18, 2016, 08:50:53 AM »
I am going to attempt my first step mash this weekend and wanted to make sure I understand the directions.

Grain bill:

7.4 lbs. (3.4 kg) Weyermann pale wheat malt (2 °L)
1.85 lbs. (0.84 kg) Weyermann Pilsner malt (1.8 °L)
1.85 lbs. (0.84 kg) Weyermann Vienna malt (3.3 °L)
0.53 lbs (0.24 kg) Caramunich® Type III malt (56 °L)

Instructions from the recipe

Dough in at 99 °F (37 °C) with about 2 gallons (~7.5 L) of water. This amounts to a 2:1 liquor to grist ratio. Allow for a 30-minute rest to thoroughly hydrate the grist, then bring the grain bed gradually to the mash-out temperature of 145 °F (63 °C) using a hot-water infusion and direct heat. While ramping up, employ a 20-minute protein and beta-glucan rest at 122 °F (50°C). Give the grain bed a 60-minute rest at 145 °F (63 °C) to allow for thorough starch conversion, then recirculate the first runnings until they are clear and sparge while maintaining a stable grain bed temperature.

How I interpenetrate this

1)  Mash at 99 degrees for 30 minutes with 2 gallons (What kind of rest is this?)
2) 20-minute protein and beta-glucan rest at 122 degrees
3) Sacch’ Rest for 60 minutes at 145 degrees
4) Sparge and proceed as usual

 

11
All Grain Brewing / Re: "Extracty" all grain flavor
« on: March 23, 2016, 11:19:04 AM »
Could be a bit heavy handed on the crystal malts. Especially the 120L. And with the use of your crystal malt you probably didn't need any carapils either. What was your final gravity?

OG: 1.57
FG:  1.011

Well I submitted an entry to the AHA competition as well.  I would think that's a better pool of judges.

Yep, that's fine.  To me it seems to be a heavy crystal malt flavor, coupled with not enough hops to balance the crystal.  And maybe some questionable judging.

12
All Grain Brewing / Re: "Extracty" all grain flavor
« on: March 23, 2016, 11:10:45 AM »
Could be a bit heavy handed on the crystal malts. Especially the 120L. And with the use of your crystal malt you probably didn't need any carapils either. What was your final gravity?

OG: 1.57
FG:  1.011

13
All Grain Brewing / Re: "Extracty" all grain flavor
« on: March 23, 2016, 10:29:47 AM »
Agreed that is a poor description.

Could you post your recipe?  Perhaps that may give us a hint.

These judges were not ranked.  They were mostly locals that had one BJCP judge assigned to each group.

 
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 81.8 %

12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.8 %

8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.5 %

8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.5 %

4.0 oz Victory Malt (25.0 SRM) Grain 6 2.3 %

1.00 oz Cascade [6.70 %] - Boil 60.0 min Hop 7 27.5 IBUs

0.50 oz Cascade [6.70 %] - Boil 30.0 min Hop 8 7.0 IBUs

1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]


Fermented roughly one month at appx 66 degrees. 

14
All Grain Brewing / "Extracty" all grain flavor
« on: March 23, 2016, 05:38:45 AM »
I have done 5 all grain batches and love it.  I recently entered a local homebrew competition just to see how I would score.  In the grand scheme of things I was happy with how I did.  I just got the results back and several judges commented that my beer was “extracty”.  Some used the words “syrupy”. 

I can’t say that I disagree, but what does this mean to my 100% all grain batches?  Where could this flavor be coming from? 

15
Other Fermentables / Re: Bottling Carbing cider
« on: March 15, 2016, 08:06:46 AM »
As long as your cider is completely finished, and you are not back sweeting, bottle conditioning is fine. 3 volumes is on the higher side for standard longnecks.

I could definitely dial it back.  I could do 2 volumes.  I am just super nervous about exploding bottles.  It's been in secondary for 4 months after 1 month in primary.  I assume it's finished. 

Pages: [1] 2 3 ... 5